Launched on November 6th, the new Winter Kaiseki Menu by Chefs Izu Ani and Akinori Tanigawa celebrates Japanese precision and life’s most transient moments through ingredients at their peak, priced at AED 2,500 per person
Dubai : As winter arrives and Dubai’s golden light softens, KIGO at Four Seasons Hotel Dubai International Financial Centre unveils its newest seasonal expression. Launched on November 6th, the Winter Kaiseki Menu captures the quiet poetry of Japan’s changing seasons through dishes that embody balance, reflection, and refinement. Named ‘Fuyugasumi’, the new seasonal kaiseki menu is highlighted by the Mitsunoka Kiwami strawberry, a rare Japanese fruit sourced from a single farmer and offered exclusively at KIGO.
Created by Fundamental Hospitality alongside Chef Izu Ani and Head Chef Akinori Tanigawa, KIGO’s winter experience reflects a deep respect for nature’s rhythm. Every plate in this multi-course experience represents a single moment at its most exquisite, an ingredient enjoyed at the height of its season and never repeated the same way again. Embodying the pinnacle of Japanese dining, kaiseki is a centuries-old tradition that marks the passage of time itself, offering a chance to pause, reflect, and celebrate the beauty of impermanence.
Priced at AED 2,500, the new menu begins with a Steamed Hokkaido Scallop with Sea Urchin and Beet Purée, followed by a traditional Dobin Mushi soup of Amadai, Matsutake, and Prawn. Translating to ‘teapot steaming’ in Japanese, this refined dish is prepared by gently steaming the broth and ingredients together in a closed vessel to capture their delicate aromas. Guests are encouraged to savour the soup in three stages – first by sipping the fragrant broth, then adding a squeeze of citrus sudachi, yuzu, or lime, and finally enjoying the tender ingredients within.
Aki’s signature Hassun, or seasonal plate, captures the quiet transition from autumn to winter through a refined harmony of textures and flavours. The experience unfolds with a warm golden Chawanmushi, Japanese savoury egg custard, of pumpkin and king crab, fragrant matsutake immersed in a dashi-based sauce, a Hakata-ori inspired semi-dried persimmon crafted like a delicate confection, and Shio-koji grilled Chilean seabass.
The Saroma A5 Wagyu Sirloin Sukiyaki follows, served with a soft-boiled egg, King Crab Clay Pot Rice, and Miso Soup with Daikon and Yuzu. Traditionally enjoyed during moments shared with loved ones, this comforting dish brings together the rich flavours of winter in a way that celebrates warmth, connection, and togetherness.
A seasonal centrepiece arrives in December with the Mitsunoka Kiwami strawberry, an extraordinarily rare fruit cultivated by a single farmer in Fukuoka and available exclusively at KIGO. Its natural sweetness embodies the fleeting joy of winter, symbolising the restaurant’s ethos of sourcing exceptional produce and serving it only at its finest moment. The menu concludes with Wagashi, a handmade Japanese confection, and Hoshino Usucha Matcha, a fine green tea that closes the evening in quiet reflection.
KIGO’s Winter Kaiseki Menu, ‘Fuyugasumi’, is an invitation to pause and rediscover beauty in simplicity. Each course honours Japan’s timeless culinary heritage while celebrating ingredients that speak of the moment, the season, and the quiet perfection of impermanence.
When: Available every day except Tuesdays, with seatings at 6pm, 7pm, and 9pm
Offer: Winter Kaiseki Menu
Price: AED 2,500 per person
